Granola Butter Chocolate Truffles
These homemade chocolate truffles are completely allergy friendly and easy to make. They are gluten free, dairy free, and nut/seed free. They're perfect for Valentine's Day or to quell a chocolate craving whenever I might pop up!
Servings 12 truffles
Ingredients
Truffle Base
- 3/4 cup Chocolate chips
- 1 Tbsp coconut oil
- 1/2 cup Granola butter or any nut/seed butter of choice
- 1 tsp vanilla extract
- 2 Tbsp coconut sugar
- 1/4 tsp salt
Chocolate Coating
- 1/2 cup chocolate chips
- 1 tsp coconut oil
- flaky sea salt
Instructions
- Melt the chocolate chips and coconut oil together on low over the stove or in the microwave at 30 second intervals.
- Combine the granola butter, melted chocolate, vanilla, sugar, and salt together in a bowl and stir to combine.
- If using a mold, pour your batter into the molds and place in the fridge to set for 30-60 minutes. If not using a mold, put batter in the fridge for 10-30 minutes, until set, but not too firm. Using a small scoop, scoop tablespoon size amounts of batter into your hand and form into a ball. Work quickly as the heat from your hands will melt the chocolate (this process will be messy). Place the balls on a parchment lined plate and set back in the fridge to set for at least 30 minutes.
- Once truffles are set, melt the chocolate chips and coconut oil for the coating together in a small bowl. Coat each truffle in the melted chocolate then place back on the parchment lined plate. Sprinkle with flaky salt while chocolate is still wet then put back in the fridge until chocolate is set.
- Enjoy!